Monday, November 3, 2008

Fall Into Flavor...CITRUS CREPES

Have you ever visited a restaurant named SAGE...
my DH has been there on many occasions during business trips.
He's says "It's wonderful.. this is their recipe for citrus crepes...yummo!!

Three Citrus Crêpes
4 oz Clarified butter
12 oz Whole milk
1 cup Flour
2 tbs Sugar

In a blender or food processor, blend the flour, sugar, milk, eggs and clarified butter for about a minute. Turn off the motor and scrape down the sides with a spatula, and blend for another 45 seconds. Transfer the batter to a bowl and let stand, covered, for one hour. The batter may be made a day in advance and kept covered in the refrigerator.To cook crêpes, heat a 6 or 7 inch nonstick skillet over moderate heat until hot. Brush the pan lightly with butter and heat until hot, not smoking. Stir the crêpe batter and measure 1/4 cup into the pan while tilting and rotating the pan quickly to cover the bottom with a layer of batter, and return any excess batter to bowl. Using a spatula, turn the crêpe as soon the edges turn a golden brown, about a minute. Turn the crêpe over and cook for another 30 seconds. Start stacking each crêpe between small squares of parchment or wax paper.

Lemon curd
6 Egg yolks
1 cup Granulated sugar
1/2 cup Lemon juice
4 oz Unsalted butter
In a metal bowl set over a saucepan of simmering water, add the sugar, butter, egg yolks and lemon juice. Whisk frequently until curd is thick enough to hold whisk marks and the first bubble appears on the surface, about 15 to 20 minutes. Strain curd through a sieve into a bowl and cool. Cover the curd and chill until ready to use. Lemon curd may be made up to two weeks in advance.

Orange Sauce
6 cups Orange juice
1 cup Grapefruit juice
1/3 cup Lemon juice
3 cups Sugar
Stir all the ingredients in a heavy saucepan over medium heat until sugar dissolves. Increase the heat and boil until syrup is reduced to half, about 40 minutes. Remove from heat and pour into a plastic container until ready to use.

FOR MORE recipes, go to Liddie's,


Esthermay said...

Now... this just sounds like WAY too much work for a breakfast. But this is the beauty of serving breakfast for dinner at my house.
I've cut and pasted only three recipes from Linda's little Flavor meme. This one - YES! I remember learning the Crepes process in 8th Grade Home-Ec. (Do they still teach home-ec.?)
= i'm on a rabbit trail. This sounds good! Thank you!
Kindest Thoughts,

2nd Cup of Coffee said...

I'm picturing this served on a beautiful tray with a flower for a mom who gets to spend the morning in bed, just relaxing. Perhaps I should have my husband read the recipe and then my comment?

Sassy Granny ... said...

Oh dear ... just when I thought I'd get my breaches zipped. Guess I'll diet another day!


Kim said...

Even though I'm sicker'n a dog right now, these crepes sound amazing! I have a "special breakfast" file that this recipe is goin' in! Thanks for sharing :-)

Robin Lambright said...

Yum, you should make this for our chrismas brunch!!!

PJ said...

Wow! This sounds absolutely Delich!!! And thanks for stopping by my place. I always appreciate the comments -- and especially from one who's been there!!